Yup, I have a thang for a good crisp. I have an extra soft spot for berry crisps. This isn’t the first time I’ve blogged about crisps, Three Berry Mixed Fruit Crumble, and it won’t be the last either! Crisp/Crumble..uhm let’s just say YUM and be done 🙂
Last week was Thanksgiving in Canuck land and you guessed it…I decided to make a crisp for dessert. As usual I knew I had some of the ingredients on hand but I was pretty sure I didn’t have all the traditional ones either.
A co-worker supplied me through out the summer with fresh rhubarb from her garden, which I used to make some Easy Rhubarb Compote and the rest I vacuum sealed and stuck in my freezer. I knew the perfect Fall day would come along and a nice warm bubbly crisp would hit the spot just right.
This past Thanksgiving was that perfect day and I just want to say that my little spin on rhubarb berry crisp was dee-leee-ciousss.
When I hit up the kitchen to see what I had on hand to make this crisp, I decided to add in some extra berries that I had sitting in my freezer, namely raspberries and strawberries, a little bit of Summer hiding out in my freezer!
I pretty much had all my bases covered in the crisp dept. except one…I didn’t have any oats to add to my topping. *GASPS* Whatever shall I do?!
Uhm…improvise and substitute that’s what 🙂
I didn’t have any oats, but I had some sliced hazelnuts and some shredded coconut and decided what do I have to lose, cause uhm, I’m like still going to eat it anyway 🙂
And for the record, I like those two substitutions so much that I’m sticking with them in my crisps from now on. Like seriously GOOD stuff. I also decided to go with pumpkin pie spice instead of just cinnamon, since I had that on hand from my recent little experiment in Pumpkin Spice Hot Chocolate.
When I pulled this rhubarb berry crisp out of the oven, I’m not gonna lie, I ate it in place of my dinner. Then I ate some for breakfast the next day and supper too. Good. Stuff. Even better when you pour whipping cream over the top. Now you’re just begging to skip meals and go straight for dessert!
It’s OK to eat dessert first, once in a while, especially when it’s this good. Go ahead…you know you wanna 🙂
This recipe is super easy, which totally takes it over the top in the dee-leee-ciousss department, easy and yummy. Perfect.
- [b]Filling:[/b]
- 4 cups frozen rhubarb, raspberries and strawberries
- 1 cup sugar
- 1/4 cup all- purpose flour
- [br]
- [b]Crisp:[/b]
- 1/2-1 teaspoon pumpkin pie spice
- 1 cup all-purpose flour
- 1/2 cup sliced hazelnuts and shredded coconut
- 1/2 cup melted butter
- [br]
- [b]Optional:[/b]
- Whipping Cream
- Preheat oven 375.
- Butter the baking pan you will be using for your crisp.
- In a bowl, mix 4 cups of frozen fruit. I used primarily rhubarb for about 3/4 of the fruit and the rest was a mix of raspberries and strawberries.
- Add 1 cup of sugar and 1/4 cup flour.
- Stir to combine fruit and dry ingredients well.
- Pour fruit into buttered baking dish.
- In a bowl combine I cup of flour, pumpkin pie spice, 1/2 cup mixture of sliced hazelnuts and shredded coconut and 1/2 cup melted butter.. My mixture was about 90% sliced hazelnuts and 10% coconut.
- Mix well and top mixed fruit filling with the crisp topping.
- Bake at 375 for roughly 1h 30 minutes or until done.
- Drizzle with whipping cream and enjoy!
